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Greek Veal Stifado ©

November 30, 2012




This is a wonderful Greek recipe using veal or rabbit traditionally and baby onions.

A wonderfully warming winter dish, perfect with mashed potatoes and was my dear father’s favorite.

So dear Cousin, your request is most appropriate, following in the ‘R’ family tradition.





6 Persons

Preparation time 20 minutes

Cooking time: 1 hour




1 kilo Good stewing steak cut into 1″ cubes.

A little seasoned flour, (2tbs Flour, 1tsp salt, pepper)

1 kilo small baby onions

6 cloves garlic

2 tsp tomato puree

4 Bay leaves

6 cloves

6 All spice berries

2″ piece of cinnamon

2 tbs vinegar

2 tbs red wine

2 tbs Brandy

Salt Pepper

3-4 tbs Olive oil


Rosemary to garnish

Serve with mashed potatoes , broccoli and  saute carrots





1. Put your onions and garlic in a large bowl and cover with boiling water. Leave to soak for 20 mins.

2.Peel, rinse and add to large saucepan. Drizzle with oil and toss over high heat, until beginning to brown. Remove with a slotted spoon and keep to one side.

3. Trim meat if necessary, of any excess fat or gristly bits. Toss in the seasoned flour and place in the same saucepan the onions were cooked in previously. Seal on all sides. Return onions to saucepan and add spices, toss and add alcohol.

4. Cook for two mins, so that alcohol evaporates and add tomato puree which you have diluted with a little water in a glass.

5. Simmer with lid on for 1 hour, or until onions are soft, but not disintegrated and meat is tender. (Check this by sticking a fork into the center of the meat and onions.)

6. Check for seasoning. Serve in pre-heated serving dish, accompanied by mashed potatoes and broccoli or Vichy carrots.


This is a wonderfully warming and delicious winter dish!


N.B. “Sealing the Meat” means to briefly cook it, just enough for the meat to brown,  1-3 min. This keeps the juices in the meat.



Place small onions and garlic in basin and cover with boiling water. Leave to soak for 20 minutes and then

peel. The hot water makes the onions and garlic much easier to peel.




Rinse and add to oiled saucepan.


Fry in oil until lightly browned.


Using a slotted spoon, remove onions onto a plate, before sealing meat.


Add 3cm cubed veal to hot oil and seal on all sides. This takes about 4 minutes on a high heat.


Here you see the cubes of meat nearly all sealed.


Once meat is sealed, add spices and onions.


Add diluted tomato puree, which you have diluted with a little water and pour over meat.

Leave to gently simmer, lid on for an hour. Check periodically, incase a little extra liquid is required.

Taste for seasoning and test doneness with the point of a knife. When ready  meat should be tender and

onions soft, but still whole.


Boil broccoli florets in salted water, lid off for 8-10minutes, until just tender when you pick with the point

of a knife. Drain, place in preheated serving dish and sprinkle with almond slivers, olive oil or butter and

just before serving salt and black pepper. Don’t add salt before it will discolor broccoli and don’t keep

warm in oven, it will go soggy and dark green!


Serve with mashed potatoes: 2 medium sized potatoes per person, boiled and mashed with butter salt and

pepper and  a dash of milk. Serve in pre-heated serving dish. Decorate with parsley just before serving.


Final result! Garnish with a fresh sprig of rosemary.

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